Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed that the owner touched tofu and garnish that go into the Meso Soup with her bare hands. Discussed with the owner and the soup was discarded.
6-501.110
Designated dressing rooms/lockers not used by employees
Comply by : Nov 08, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employee phones being stored on the Make Table Coolers in the kitchen.
3-305.11
Food is not stored as required by the Food Code
Comply by : Nov 08, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed boxes of soda syrup being stored on the floor in the office.
4-601.11
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed some food build up on some of the ladles that were hanging from the rack above the two compartment sink. Employee removed them and had them washed.
Observed some old food build up on the back of the meat slicer on the back prep table. Employee cleaned off the build up.
7-102.11
Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no labels on a few chemical spray bottles on the rack next to the hand washing sink in the dishwashing area. Employee emptied out the bottles since he was not sure what chemicals were in them.
3-304.12
In-use utensils not properly stored between uses
Comply by : Nov 08, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed that the ice scoops and ice buckets were being stored on top of the large ice machine. Manager stored the items on a clean and sanitized sheet tray.
Observed that the handle of the scoop was coming into contact with the food in the powder food bin on the back prep table.
Observed some knives being stored in the crack between the prep table and Make Table Cooler on the front prep line. Manager stored the knives on the knife rack.
7-202.11
Restriction - Poisonous or toxic materials that are not required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food establishment.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed three different spray cans of Hot Shot flying insect spray and bug spray in the kitchen. Discussed with the manager and the chemicals were removed from the kitchen.
6-501.111
Effective pest control measures not in place *; and/or Dead or trapped pest not removed from traps at adequate frequency
CRITICAL
Comply by : Aug 13, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed some drain flies at the bar.
4-302.12
Food thermometers are not provided and/or are not accessible; Appropriate thermometer for measuring thin foods are not provided
Comply by : Nov 08, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no thermometers in some of the large Reach-in Freezers.
5-403.11
Sewage disposal system used for waste disposal not approved*; and/or Other liquid wastes not drained to disposal per law
CRITICAL
Comply by : Aug 13, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed that the drain lines in the Keg Cooler are not routed to a floor drain and they are draining into a bucket.
4-702.11
Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed that the concentration of the Chlorine Sanitizer in the buckets were at 0ppm and not at the correct concentration of 50-100ppm. Employee made new buckets and they were tested to ensure that they were at the correct concentrations.
8-304.11
At time of inspection by authorized REGULATORY AUTHORITY inspectors: (1) A certified food service operations manager must be present in the food service area and on duty at all times of business operation, and must present a FOOD MANAGER PERMIT or card to the authorized REGULATORY AUTHORITY inspector at the time of inspection, or; (2) For food service operations where no manager is certified, eighty percent (80%) of required food handler staff shall obtain a (3) three years FOOD HANLDER CARD from the City of Kansas City, Missouri Health Department either upon completion of a FOOD HANDLER'S course through the Health Department or upon the Health Department's approval of a comparable FOOD HANDLER PERMIT or card from another provider.
CRITICAL
Comply by : Aug 13, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Food Handler Card audit: 0 out of 2 employees =0%
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Nov 08, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed that the ceiling vent is missing above the two compartment sink.
Observed some build up on the wall by the back prep table with the meat slicer on it.
Observed some food debris on the floor underneath the equipment on the front prep line.
Observed some black build up on the wall behind the dishwasher.
Observed some black build up on the floor by the back exit door underneath the electrical panels on the wall.
Observed some build up on the wall by the black utensil holders in the Expo area.
Observed some build up on the floors underneath the hand washing sink in the Sushi prep area.
4-602.12
Cooking & Baking Equipment - The food-contact surfaces of cooking and baking equipment are not cleaned at least every 24 hours and/or the cavities and door seals of microwave ovens are not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
Comply by : Nov 08, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed excessive food build up in the catch trays on the stoves.
4-501.14
Warewashing equipment not cleaned before use & every 24 hours; Warewashing machine not operated per data plate
Comply by : Nov 08, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed some build up on the top of the dishwasher.
Observed some build up on the inside of the dishwasher.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Nov 08, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed that the door seal of the silver Reach-in Cooler in the Sushi Prep area is coming lose.
5-205.11
Using a Handwashing facility - A handwashing facility is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions
Comply by : Nov 08, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed towels and scrubbers being stored in the hand washing sink in the dishwashing area.
4-601.11
Equipment not maintained free of encrusted grease/soil deposits
Comply by : Nov 08, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed excessive ice build up coming from the back side of the condenser in the Silver Reach-in Freezer.
Observed some grease build up on the side of the stoves.
Observed some grease build up on the side of the Flat Grill.
Observed some dried food build up on the back of the handles of the Make Table Coolers. Employee cleaned off the build up.
Observed some food build up in the door seals of the Make Table Coolers. Employee cleaned off the build up.
Observed some build up in the unused Make Table Cooler. Employee cleaned out the build up.
3-501.19
Time as a Public Health Control - Potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
CRITICAL
Comply by : Aug 13, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed that there is no notation in the establishment file that they have submitted a SOP for using Time as a Public Health Control and been approved to do so.
5-402.13
Sewage not conveyed through approved sanitary sewage system *
CRITICAL
Comply by : Aug 13, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Ran a three compartment sink test and there was a large back up from the floor drain.
4-301.14
Ventilation hood not adequate to prevent grease & condensation build-up
Comply by : Nov 08, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed grease build up on the filter panels underneath the ventilation hoods.
3-501.17
RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed foods in the Reach-in Coolers throughout the establishment like Crab Salad and other ready to eat foods that have not been date marked. Person in charge had employees date mark the foods.
3-402.11
Parasite Destruction - Parasite destruction in certain species of fish was not performed by either feezing and storing at a temperature of -20°C (-4°F) or below for 168 hours (7 days) in a freezer; or freezing at -35°C (-31°F) or below until solid and then storing at -35°C (-31°F) for 15 hours.
CRITICAL
Comply by : Aug 13, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed that there were no parasite destruction papers available at the time of inspection.
4-703.11
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed that the concentration of the Chlorine Sanitizer at the three compartment sink was at 0ppm and not at the correct concentration of 50-100ppm. Employee made a new sink and it was tested to ensure that it was at the correct concentration.
7-201.11
Separation, Storage - Poisonous or toxic materials are not stored in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed jugs of chemicals being stored on the rack above the three compartment sink. Employees stored the chemicals below the three compartment sink.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Nov 08, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed some food build up on the surface underneath the open flame grill and the flat grill.
Observed some dried food build up on the low storage shelves at the front Sushi prep line.
Observed some build up on the low shelf of the table that holds the flat grill and open flame grill.
Observed some food build up on the low shelf of the prep table between the Make Table Coolers.